How to make Dal Murgh - Mixed dals and chicken cooked with masalas make a wholesome dish.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Split Bengal Gram, Split Red Lentils, Split Pigeon

Cuisine : Indian

Course : Main Course Chicken

Dal Murgh Recipe Card

Dal Murgh
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Dal Murgh checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Low Calorie Chicken Curry, Lemon Chicken, Chicken with Apricot, Chicken Haleem.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Murgh Recipe

  • Chicken on Bone soaked 1/2 cup

  • Split Bengal Gram, Split Red Lentils, Split Pigeon soaked 1/2 cup

  • Split pigeon peas (toovar dal) soaked 1/2 cup

  • Chicken cut into 2 inch pieces on the bone 750 grams

  • Onion 1 medium

  • Oil 2 tablespoons

  • Garlic cloves 7-8

  • Red pumpkin (kaddu) peeled 200 grams

  • Ginger peeled 1 inch

  • Bottle gourd (lauki/doodhi) 100 grams

  • Red chilli powder 1 teaspoon

  • Green chillies 4

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Fresh spinach leaves 10-12

  • Fresh coriander sprigs 8-10 + for garnishing

  • Garam masala powder 1 teaspoon

Method

Step 1

Quarter onion.

Step 2

Heat oil in a pressure cooker, add onion and garlic cloves and sauté for a minute.

Step 3

Cut pumpkin into small cubes.

Step 4

Slice ginger and add to the cooker and sauté for half a minute. Add pumpkin cubes and mix well.

Step 5

Peel bottle gourd and cut into big cubes and add to the cooker and mix well.

Step 6

Add drained Bengal gram, drained red lentils, drained pigeon peas, red chilli powder, green chillies, salt and 3 cups water and mix well. Add turmeric powder and mix again. Cook for 5-7 minutes.

Step 7

Roughly chop spinach leaves and coriander sprigs.

Step 8

Add chicken pieces, spinach, coriander leaves and garam masala powder to the cooker and mix well.

Step 9

Cover cooker and cook on low heat till the 2 whistles.

Step 10

Open the cooker when the pressure is completely reduced. Remove the cooked chicken pieces into a bowl.

Step 11

Blend the mixture remaining in the cooker with a hand blender till smooth. Add the chicken pieces again and mix well.

Step 12

Transfer into a serving bowl, garnish with coriander sprig and serve hot.